Not Just for Passover Recipes – Cauliflower Beet Dip

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Colorful, creamy and cuminy/lemony, this cauliflower beet dip is perfect for a light lunch or dinner, as an appetizer, or an indulgent midnight snack. Vegan and Passover friendly!

Cauliflower Beet Dip

There is something about colorful food that’s fun to look at – it makes it even more fun to eat! Our colorful, cuminy/lemony cauliflower beet dip is no exception, and it’s simple to make all year round! A perfect complement to veggies, bread, and crackers (or matzah), all you need is a food processor, some imagination, and an empty belly.

The pairing of cauliflower and beets in this dip is pretty marvelous, if we say so ourselves. Beets in particular are a fantastic source of nutrients like fiber, folate, and Vitamin C. And that fabulous magenta pigment? Bet you didn’t know that it lowers blood pressure and can improve athletic performance. Cauliflower has become a trendy vegetable in recent years – you might have seen them chopped into “steaks” – but it’s long been a favorite of veggie fans who love its satisfying crunch. It also happens to improve eyesight, provide antioxidants and phytonutrients, and has choline, which helps with learning and memory. (Just saying.) It also happens to be a particularly versatile vegetable, perfect raw, steamed, mashed, or, in this case, processed into a delectable dip.

This version of our cauliflower beet dip is actually a “take two”. “Take one,” which we made by roasting the veggies and garlic on a baking sheet, got a little too toasty and had a slightly bitter taste.

When we tested the recipe again, we roasted them wrapped in tin foil and we got all the sweet, roasted vegetable goodness we
were craving. Trust on this one: we made the mistakes so you don’t have to!

The steps are quit simple:

• Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages).
• Place them on the baking sheet, and roast until the beets are tender.

• Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor.
• Process until smooth and done!

Aside from the fact that this dip is vegan and Passover-friendly, it makes for great presentation with just a little extra effort. For color contrast, pair it with bright red-pepper Romesco dip (click here for the recipe) on a vegan (or dairy, if not vegan) cheese board for a real crowd pleaser that appeals to both the eye and the palette.
The combination of savory dips, smoky non-dairy cheese, the salty crunch of maltzah and nuts and the sweetness of the fruit are pitch perfect for a light lunch or dinner, an appetizer, or an indulgent midnight snack.

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Cauliflower Beet Dip

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• Author: Vicky & Ruth
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Category: Appetizer
• Method: Roasting

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Description

Colorful, creamy and cuminy/lemony, this cauliflower beet dip is perfect for a light lunch or dinner, as an appetizer, or an indulgent midnight snack. Vegan and Passover friendly!

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Ingredients

• 1 1/2 lbs frozen cauliflower florets, thawed
• 1 large beet (about 1 pound), diced small (yields approximately 3 cups diced)
• 4 large garlic cloves, peeled
• 1/4 cup lemon juice
• 2 tbsp extra virgin olive oil
• 2 tbsp prepared horseradish
• 1/2 tsp salt
• 1/2 tsp cumin

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Instructions

Preheat the oven to 400F. Line a large baking sheet with aluminum foil

Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages). Place them on the baking sheet, and roast for about 45 minutes, until the beets are tender

Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor, and process until smooth. Refrigerate until ready to use